Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference95 articles.
1. Comparison of the physico-chemical properties of ewes' and cows' milk;Anifantakis,1986
2. Formation of volatile free fatty acids during ripening of Cheddar-like hard goat cheese;Attaie;Journal of Dairy Science,1996
3. Composition en acides gras libres et en acides aminés de deux fromages fabriqués à partir de lait de chèvre;Baltadjieva;Lait,1985
4. Sensory properties of Cheddar type cheese produced from recombined milk fat and casein fractions of bovine and ovine origin;Banks;International Journal of Dairy Technology,1997
5. Volatile composition and sensory properties of industrially produced Idiazabal cheese;Barron;International Dairy Journal,2007
Cited by 29 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Tuning and modeling cheese flavor;Comprehensive Reviews in Food Science and Food Safety;2024-09
2. The quest for Homer’s moly: exploring the potential of an early ethnobotanical complex;Journal of Ethnobiology and Ethnomedicine;2024-01-20
3. Color solutions in plant-based foods;Handbook of Plant-Based Food and Drinks Design;2024
4. Some properties of semi-hard cheese made from cow’s and goat’s milk;Harran Tarım ve Gıda Bilimleri Dergisi;2023-06-23
5. Quality of White-Brined Nabulsi Cheese Made with Different Proportions of Sheep’s and Cows’ Milk;Current Research in Nutrition and Food Science Journal;2023-04-25
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3